Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Date-Glazed Chicken Legs with Couscous
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 605
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 168 milligrams
- Sodium
- 817 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Sugar
- 15 grams
- Protein
- 38 grams
Date syrup is a favorite ingredient of ours in the test kitchen. It’s very versatile and often used in baking or to drizzle over yogurt. Here, we mix it with mustard and white balsamic vinegar as a glaze for roasted chicken legs, resulting in a sweet and sour glaze coating the crispy and tender chicken. Fluffy couscous is loaded with carrots, scallion and light spice for a flavorful side that quickly comes together while the chicken bakes.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 605
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 168 milligrams
- Sodium
- 817 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Sugar
- 15 grams
- Protein
- 38 grams
Ingredients
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Directions
- Preheat the oven to 475 degrees F. Stir together the date syrup, mustard and 2 teaspoons vinegar in a bowl. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add the chicken, skin-side down, and cook until browned, flipping once, 8 to 10 minutes. Remove to a plate and drain off all but 2 tablespoons fat.
- Add the white and light green scallions to the pan and cook until softened, about 1 minute. Add the remaining 3 tablespoons vinegar and cook, scraping up any browned bits, until mostly reduced, about 1 minute. Add the broth and bring to a simmer. Brush the chicken with the date syrup mixture and arrange in the pan skin-side up. Transfer the skillet to the oven; bake until the chicken is cooked through and the sauce is syrupy, 12 to 15 minutes.
- Meanwhile, combine 1 1/4 cups water in a saucepan with the remaining 2 tablespoons olive oil, the carrots, ras el hanout and 3/4 teaspoon salt; bring to a boil. Add the couscous and stir, then cover and remove from the heat. Let sit until the liquid is absorbed, about 5 minutes. Fluff with a fork and stir in the dark green scallions and lemon juice. Season with salt and pepper. Serve the couscous with the chicken and spoon the date syrup on top.
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